1. Marinate chicken in chopped garlic, parsley and olive oil. 2. Cook 10 oz. of sliced mushrooms with 2 cups of water until reduced to one half. 3. Liquefy in food processor and strain. 4. While mushroom mixture is still warm, add butter and stir until creamy. 5. Add salt and pepper to taste and keep warm. 6. Slice remaining 8 oz. mushrooms thinly. 7. Grill chicken and slice thinly. 8. Place greens in eight large salad bowls. 9. Add sliced mushrooms and arrange chicken slices on top. 10. Sprinkle with tomatoes. 11. Generously pour warm dressing on top and garnish to taste with freshly chopped parsley and fresh ground pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
